I don’t think I’ve ever eaten lavender before, just smelled it in potpourri, soaps, etc. I was a little unsure about this…I mean, it could end up tasting like hand cream.

Luckily this was a nice and easy recipe, so it didn’t take up much of my free time after work.

Butter and sugar are creamed together, and then eggs, lemon zest, lemon juice, milk, and lavender flowers are added. In a separate bowl the flour, baking powder and salt are combined, and then added to the liquids.

It’s all poured into two (heavily) buttered loaf pans and baked for about 40 minutes. The batter doesn’t take up much space in the two pans, so I’d be curious to try making this into one larger cake instead of two small ones.

While the bread bakes, the glaze is prepared by combining lemon juice and powdered sugar until smooth. Mine was a little bit too thick for a glaze, so I had to add more lemon juice than the recipe calls for.

Then more lavender flowers and lemon zest are mixed into the glaze.

When the bread is done, it’s poked all over with a toothpick or fork and the glaze is poured over top to absorb into the bread. It sits for about 10 minutes before you can remove the loaf from the pan.

Taste: 10/10

At first I was a little bit off-put by the lavender taste, but it really grows on you! This bread was delicious, and the glaze really pushed it over the edge to a full 10/10!

This is definitely a dessert bread; it’s basically a cake.

Difficulty: Easy

Mostly you just need to measure and combine ingredients. There’s a little bit of grating and chopping too for the lemon.